The God has been kind today as it rained through the night and the sun has been shadowed through the day. Yesterday, I mustered up all my inner strength to clean up the refrigerator (yes, I hate doing that) but saying that, this cleaning process is always an eye opener for me the hoarder, who does not realize what all has been stocked and tend to overlook many a things.
This cleaning process showed me that the box of sour cream that I had very fancily picked up was going to expire and the bananas in the shelf were already crying and calling me. I wrote on my fridge pad, sour cream to be used immediately, a gentle castigation to myself.
As I said that the God was kind and the temperature had dropped, this helped me, like a sane person I started looking out for a recipe using both the sour cream and the banana so that I could consume both but the cool temperature motivated me further to bake, yes, I agree I have not baked in a while. So, the motivated me explored many recipes of sour cream cake and taking clues from them concocted my own.
I removed all the ingredients kept in refrigerator to bring them down to room temperature in the morning itself and then by afternoon after finishing my chores I was all set to bake.
The cake is quite a hassle free version which needs initial beating of butter, sugar followed by eggs then light mixing with flour and sour cream followed by folding the banana and dry fruit and then finally baking. That’s it. It needs an hour and ten minutes to do all the preparation to then getting the final product. The cake is amazingly soft and a perfect evening snack for children and a tea time cake for all the elders.
1 cup sour cream
1/4 cup butter
1-1/3 cup sugar
2 cups self raising flour
1 tsp baking soda
1 tsp vanilla
1 cup mashed banana (2 bananas)
1/2 cup chopped walnuts (optional)
Preheat the oven at 350F/175C.
Beat the butter on high. Add sugar and beat again. Add an egg at a time and beat.
Mix the self raising flour and baking soda. Alternating with sour cream add the flour to the butter-sugar mix.
Mix some flour to the chopped walnuts and fold in the mashed banana and walnuts to the cake batter.
Bake in a ten inch spring form tin for 45-50 mins/ till done. Use a toothpick and insert it in the centre of the cake, if it comes out clean, the cake is done.
Leave it in the pan for 10 mins and then transfer it to a cooling rack and let it cool down.
Serve it warm.